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Thursday, August 22, 2019

Chicken with Lime And Lemongrass Sauce

Chicken with Lime And Lemongrass Sauce

Chicken with Lime And Lemongrass Sauce. As the temperature drops, the leaves change colour and the nights draw in, take comfort from some NEW, deliciously warming autumnal dishes, from Belvoir Fruit Farms.
Belvoir is adding a splash of late summer sunshine to your meals as you prepare for the nights to draw in.

The poet Keats described autumn as the ‘Season of mists and mellow fruitfulness’ and there’s no denying that the fruitfulness and mellow spiciness in these new recipes come from the addition of Belvoir’s range of cordials.

So always have a bottle or two on hand in the kitchen pantry – it’s a versatile ingredient and can be used in a range of recipes, as well as to make fabulously refreshing drinks.

Belvoir Fruit Farms drinks are made using honest, natural ingredients to make its mouth-watering range of Cordials that contain no artificial preservatives, colourings, flavourings or sweeteners, just lashings of real pressed fruit juices, flowers and spices, pure and simple.

Over the next few days I am sharing some of there recipes, starting with: Chicken with Lime And Lemongrass Sauce. A new and delicious way to serve chicken.

This is such an easy midweek dinner, with just a few ingredients – it’s bound to become a new family favourite.

How To Make Chicken with Lime And Lemongrass Sauce:

Serves 4

Prep time: 5 mins + marinating
Cook time: 25 mins

For The Chicken:

  • 15g fresh coriander
  • 6 tbsp Belvoir Lime & Lemongrass Cordial
  • 1 clove garlic, crushed
  • zest and juice 1 lime
  • 4 skinless, boneless chicken breasts
  • 2 tbsp vegetable oil
  • 150ml chicken stock
  • 150ml half fat creme fraiche
  • salt and ground black pepper to season
  • cooked wholegrain rice and sugar snap peas to serve


1. Remove the stalks from the coriander and finely chop, put in a medium shallow dish. Add the cordial, garlic, lime zest and mix together with seasoning. Add the chicken and turn to coat in the marinade. Cover and marinate for at least 1 hour. Finely chop the coriander leaves and reserve.

2. Heat the oil in a non-stick frying pan, lift the chicken from the marinade and cook in the hot oil for 10mins, turning once until golden brown on both sides.

3. Add the marinade and stock, cover and simmer for 10 mins until the chicken is cooked through and the juices run clear. Transfer the chicken to a warm plate and keep warm.

4. Add the lime juice and creme fraiche to the pan and bring to the boil then simmer, string until a smooth slightly thickened sauce forms. Stir in the chopped coriander leaves, taste and adjust the seasoning. Serve the chicken with the rice and sugar snap peas, with the sauce spooned over.

Chicken with Lime And Lemongrass Sauce. Recipe courtesy of Belvoir Fruit Farms.

Chicken with Lime And Lemongrass Sauce

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